- 7g dry yeast
- 2tbsp white sugar
- 1/2 cup warm water
- 2 1/2 cups plain flour
- 1/2tsp baking powder
- 1/2tsp baking soda
- 2tsp salt (for the buns)
- 1/4 cup peanut oil (for the buns)
- 20g powdered Sichuan pepper
- 2 tsp salt (for the chicken coating)
- 1 cup plain flour
- 2 eggs, lightly beaten
- 2 cups panko crumbs
- 1 chicken breast, cut into small equal size pieces
- 1 cup mixed shredded vegetables
- 1/2 cup rice wine vinegar (for pickled vegetables)
- 2tbsp white sugar (for pickled vegetables)
- 1 tsp salt (for pickled vegetables)
- 1 packet, Lee Kum See Ready Sauce for Kung Pao Chicken.
- Peanut oil, for frying.
- Begin by making the buns: In a bowl, combine yeast, sugar and warm water. Mix well and set aside in a warm place for 5 minutes, until a froth forms on the surface.
- In a large bowl, combine flour, baking powder, baking soda, oil and yeast mixture. Mix to form a ball. You may need to add more water if the mixture is too dry.
- Turn out the ball onto a lightly floured surface and vigorously kneed for 5 minutes, until smooth, soft and springy.
- Line the already used large bowl with a little oil (spray oil can be useful here), return the dough ball to the ball, lightly oil the top of the dough, then cover with plastic film. Set aside in a warm place for 45 minutes. The dough will rise slightly.
- Turn out the dough onto a flat surface and roll out to 5mm thickness. Use cutters (or even egg rings) to cut into round discs. Fold each disc in half and gently squeeze together. Place each semicircle on a small piece of non stick baking paper. Place the whole batch of semicircles on a baking tray, cover and leave in a warm place for 1 hour.
- Place the dough semicircles, on the paper, in a single layer in a steaming basket with a lid. Steam for 12 minutes. You may have to steam the buns in batches.
- Meanwhile, pickle the vegetables. In a small bowl, combine the vegetables, vinegar, sugar and salt. Mix well and set aside.
- Meanwhile, prepare the chicken. Cut the chicken into even size pieces of around 5cm. Combine the flour and Sichuan pepper and salt on a large plate. Place the beaten eggs in a bowl. Place the panko crumbs on a plate.
- Cover the chicken in the flour mixture, dip in the egg, then coat with panko crumbs. Gently pat the crumbs to secure them. When all the chicken is coated, get ready to fry the chicken.
- Heat the oven to 180 degrees. Heat enough oil in a large pan to fry the chicken pieces. Being careful not to overcrowd the pan, fry the chicken in batches until golden brown on both sides. Drain the cooked chicken on kitchen paper. If the chicken is not cooked through, place on a lined baking tray and finish off the cooking in the oven.
- Heat the Kung Pao ready sauce in a small bowl.
- Assemble the buns. Gently separate the 2 halves of the buns, being careful not to pull apart totally. Place a small amount of the pickled vegetables on each bun, add a piece of chicken, and top with a dollop of the Kung Pao sauce. Serve and enjoy!
Product used in recipe
- Lee Kum Kee - Ready Sauce For Kung Pao Chicken
- Obento - Panko Breadcrumbs
- Obento - Rice Wine Vinegar